Alices Sea Salt Chocolate Chip Cookies Food

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ALICE'S CHOCOLATE CHIP COOKIES



Alice's Chocolate Chip Cookies image

Make and share this Alice's Chocolate Chip Cookies recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 8m

Yield 36 cookies

Number Of Ingredients 10

3/4 cup butter or 3/4 cup margarine
1 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour, plus 1/4 cup extra if needed
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
2 cups semi-sweet chocolate chips

Steps:

  • Mix shortening, butter or margarine and sugar,. Add vanilla and eggs.
  • In a separate bowl, mix flour, baking soda and salt. Combine flour mixture with butter mixture. Stir in nuts and chocolate chips.
  • Bake at 350F for 8-10 minutes or until cookies turn a light brown,.

Nutrition Facts : Calories 181.1, Fat 10.8, SaturatedFat 3.4, Cholesterol 11.8, Sodium 132.5, Carbohydrate 20.9, Fiber 1.1, Sugar 14, Protein 2.1

MICHAEL SYMON'S CHOCOLATE CHOCOLATE CHIP COOKIES WITH SEA SALT



Michael Symon's Chocolate Chocolate Chip Cookies With Sea Salt image

Make and share this Michael Symon's Chocolate Chocolate Chip Cookies With Sea Salt recipe from Food.com.

Provided by Kerena

Categories     Drop Cookies

Time 39m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter (room temperature)
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
2 tablespoons flaked sea salt (or more as needed)

Steps:

  • Preheat oven to 350 degrees.
  • Line baking sheet with parchment.
  • In a medium bowl, gently whisk together flour, cocoa powder, baking soda, baking powder and salt.
  • In a large bowl, whisk together butter, sugar and dark brown sugar until light and fluffy. Beat in the egg and vanilla extract until incorporate.
  • Gradually add the flour mixture into the butter mixture. Make sure not to over mix or cookies will be tough. On the last addition of the flour mixture add the chocolate chips and fold to incorporate.
  • Scoop 2 heaping tablespoons of batter and drop onto baking sheet. For a more uniform cookie measure each scoop and roll into a ball before placing on baking sheet. Place dough 2 inches apart. Sprinkle a generous pinch of salt onto each cookie.
  • Bake for 10-12 minutes or until the center of the cookies are just set. For a crispy cookie bake for 2 more minutes.
  • Let cool slightly on sheet pan and then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 135.6, Fat 6.3, SaturatedFat 3.8, Cholesterol 17.9, Sodium 88.2, Carbohydrate 19.7, Fiber 0.9, Sugar 12.5, Protein 1.6

ALICE'S SEA SALT CHOCOLATE CHIP COOKIES



Alice's Sea Salt Chocolate Chip Cookies image

Not my original recipe, but it's the only one I use! Look at the results! Found at http://www.twopeasandtheirpod.com/the-best-chocolate-chip-cookie-ever-alices-recipe/

Provided by Chazz Burnett

Categories     Cookies

Number Of Ingredients 11

1 c salted butter
1/2 c sugar
1 1/2 c brown sugar
2 eggs
2 tsp vanilla
3 c flour
1 tsp sea salt
1 tsp baking soda
1 1/2 tsp baking powder
2 c semi sweet chocolate chips
1 c pecans or walnuts (optional)

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a KitchenAid Mixer.) Make sure the mixture gets VERY creamy.
  • 3. Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
  • 4. Bake for 12-14 minutes until the edges are nice and golden brown. We baked ours for 14 minutes, just watch them. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

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